Andes Mint Brownies: A Minty Chocolate Delight
Andes Mint Brownies are ultra-fudgy and bursting with melted & chopped Andes mints! In just 20 minutes and without the need for a mixer, these brownies come together effortlessly. If you adore mint chocolate treats, you will most certainly be enchanted by this recipe!
The flavor is reminiscent of Andes mints, transformed into a luscious brownie form. And if you prefer cookies, consider trying our Andes mint cookies! The best part? They’re incredibly easy to prepare. You might find the toughest challenge lies in resisting the temptation to snack on all the mints as you unwrap them for your rich brownie bars. Trust me, the final product is worth the wait!
These delightful dessert bars are perfect for any occasion! While they are an excellent treat year-round, they truly shine at cookie exchanges and holiday celebrations!
If you’re reminiscing about Girl Scout Cookies, you’ll find these brownies reminiscent of Thin Mints, combined with my Chocolate Mint Cupcakes for an ultimate minty chocolate experience! For another scrumptious brownie recipe, try my Samoa Brownies: these delightful squares feature fudgy brownie goodness layered with coconut and chocolate caramel, just like the Girl Scout’s Samoas or Caramel deLites!
Jump to:
Equipment
- This recipe is designed for a 9-inch square pan. To facilitate easy removal of the brownies, spray the pan with oil and then line it with two strips of parchment paper in each direction. This way, once they’ve cooled, you can effortlessly lift the brownies out in one piece by pulling the parchment.
- The batter can also fit in an 8×8-inch pan, resulting in thicker, even gooier brownies!
- No hand or stand mixer is needed for this recipe—just a simple whisk and spatula will suffice!
Recipe Ingredients
Here’s what you’ll need to bring these brownies with Andes mints to life:
- Unsweetened cocoa powder: Dutch-processed cocoa powder is ideal, though you may use whatever you have on hand.
- Baking powder: This ingredient gives the brownies a slight lift and contributes to their fudginess.
- Semi-sweet chocolate chips: Opt for quality chocolate to achieve the best flavor results.
- Andes mints: Feel free to chop regular Andes mints or purchase Andes Creme de Menthe and Peppermint Baking Chips for added convenience.
- Eggs: Essential for achieving that perfect texture, mixing eggs with sugar well will also help you achieve a shiny, crackly top.
- Light brown sugar: This adds a layer of flavor and enhances the chewy texture. You may substitute dark brown sugar if that’s what you have available!
See the recipe card below for specific quantities.
Substitutions & Variations
- You can use regular or peppermint Andes Mints, or even a mix of both! Feel free to experiment with other candies that you enjoy as well.
- Consider crushing up Thin Mints or mint Oreos and folding them into the batter for an exciting twist.
- For an extra indulgent treat, drizzle melted mints or chocolate on top of your brownies and serve with a scoop of ice cream!
This recipe has not been tested with other substitutions or variations. Should you try any changes, let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: Begin by melting the butter, chocolate chips, and Andes mints in a microwave-safe bowl. Stir every 30 seconds until the mixture is smooth. Once melted, set the bowl aside to cool slightly while you whisk together the eggs and sugars in a large bowl for 1–2 minutes.
Step 2: Gradually incorporate the melted chocolate mixture into the bowl with the whisked eggs and sugars. Slowly add the vegetable oil as well.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually mix it into the wet ingredients until only a few flour streaks remain visible.
Step 4: Gently fold the chopped Andes mints into the batter, being careful not to over-mix.
Step 5: Spread the brownie batter into the prepared 9×9 inch pan that’s been greased and lined with parchment paper. Sprinkle finely chopped Andes mints on top and bake in a preheated oven at 350°F for about 45 minutes, or until the center is slightly jiggly.
Step 6: Allow the brownies to cool completely in the pan before slicing them into squares.
Expert Baking Tips
- Allow the melted chocolate to cool down slightly before whisking it into the egg mixture. This tip will prevent the heat from cooking the eggs.
- Avoid overbaking the brownies, as this may result in a cakey texture! They will continue cooking slightly after you remove them from the oven. Aim to take them out when the center remains slightly jiggly, and when a toothpick inserted comes away with some gooey crumbs.
- For perfectly sliced brownies, use a hot chef’s knife. Run the knife under hot water and wipe it off before each cut to achieve clean edges.
Common Questions
How many brownies does this recipe make?
Typically, I cut these brownies into 16 equal squares (4×4). If you prefer larger portions, you could also cut them into 9 larger squares (3×3).
How should I serve these brownies?
These brownies are delightful on their own, but for an extra indulgent treat, consider adding a scoop of ice cream on top!
Can I use a different type of chocolate?
Absolutely! You can customize your brownies by using dark chocolate, white chocolate, or even a mix of chocolates depending on your preference.
How do I achieve a shiny top on my brownies?
The shiny crust is achieved by beating the eggs and sugars together thoroughly before adding the rest of the ingredients. The incorporation of air helps create that desirable glossy finish.
What type of cocoa powder should I use?
Dutch-processed cocoa powder is recommended for a rich flavor and deep color, but natural cocoa powder works as well if that’s what you have handy.
Storage
Room Temperature
Store leftover Andes mint brownies in an airtight container at room temperature for up to one week.
Freezing Instructions
After the brownies have completely cooled, slice them into squares and place them in a freezer-safe container. They can be thawed at room temperature and enjoyed within one month.